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Whole Wheat Lemon Mint Olive Oil Cake (Vegan) for a Farm Cookout

“Farming is a strange combination of forced patience and instant gratification,” is how local farmer Tara Rockacy explained her endeavor, and she would know! The lady has been moving and hustling, expanding, growing and evolving with each season, from CSAs to goats emerging from new barns to mingle with the city’s top chefs. The “forced patience” aspect reminded me how a farm must work in tune with the season and the elements. Unlike a business startup, there can’t be a complete change of direction mid-season. There can’t be a last-minute decision to focus on flowers because that’s what the market wants. That decision has to be planned and put in motion long before the competitive scrambling to catch a bridal bouquet. That’s why a bloom, at long last, is so instantly gratifying.

Photo by Christopher Sprowls.

Nonetheless, my dreamer, imaginative, event designer, stylist side gets swept away with the farm’sfull potential, until a brief reality check finds me ensnared in visions of long tables, farm-fresh bouquets, wedding vows amidst the basil, banjo nights, yoga by the hoop house, drawing classes with edible still lifes, herbalism workshops, etc, etc, etc. The “forced patience” is remembering the main goal for this season: to repair the soil, grow food and feed people. Everything else will come in its due time. Due time means starting small: one picnic table, four friends, and one enjoyable evening of just being on the farm.

Photo by Christopher Sprowls.

“This is the first time I’ve had people on the farm and haven’t put them to work,” the Urban Farmer joked, and though the work is rewarding, just sitting, laughing and eating sausages was a welcomed change of pace.

Photo by Christopher Sprowls.

Starting small, or simply starting, can be such a hurdle, so this cookout was a much needed reminder for me to slow down, enjoy this season, and take advantage of the here and now. I should probably plaster that reminder all over my apartment: Start small, start small, start small!

Photo by Christopher Sprowls.

Bricks that once clad homes on these vacant lots, were born again as a our fire pit, where we grilled sausage and smoky potato wedges with herbs. The Urban Farmer picked the salad straight from the ground- a flavorful mix with bitter, citrusy notes and crunch- a far cry from the plastic container of greens in the produce aisle. The watermelon was juicy, the cocktail was refreshing, the view of the city was stunning, and dessert was just the right mix of sweet and tart.

Photo by Christopher Sprowls.

While my head will probably always spin with ideas and grand dreams, I’ll take plenty more of these small, first steps and remember to appreciate patience, albeit forced, and cherish the ensuing moments of instant gratification!

Cheers,
Quelcy

Whole Wheat Lemon Mint Olive Oil Cake & Sage Lemonade Cocktails

About These Recipes: Olive oil, lemon juice and lemon zest make this a moist, spongey cake fit for vegans and dairy-loving fools alike! Serve with homemade whipped cream, organic vanilla bean ice cream, or vegan whipped coconut cream. The cocktail is a loose recipe for a fruit-infused punch. Free of precise ratios, it’s an effective way to serve cocktails to multiple people. You’ll need a gallon jug or pitcher.

Pour the mango lemonade into a gallon, glass jug or pitcher. Add fresh fruit and mint, to your taste preferences. Top off with the Ginger Peach tea. Keep chilled until ready to serve.

To serve, add 1-2 ounces of Art in the Age Sage Liquor to a glass with ice. Top with tea-lemonade combination. Garnish with fresh mint and fruit.

Enjoy!

Hazelwood Urban Farms is the labor of love of my love, the Urban Farmer. His goal is to bring fresh food to vacant lots in a food desert. My goal is to share his story and find the perfect recipes for his crops. You can follow the farm on Facebook and Instagram.

Quelcy

About Me!

I'm the recipe developer, stylist, photographer and crazy dog lady behind With The Grains. I believe there's magic in baking bread, whipping cream and setting the table a little differently each time. I believe true health begins in the soil, is nurtured organically and should arrive at our tables with great care. Whether you're vegan, gluten-free or eat meat, you'll find a recipe here for you, so I hope you will join me in this conversation.

“The Rustbelt Farmer”

He has a name, but around here, I simply refer to him as “The Rustbelt Farmer.” I met him just as his urban farm dreams were taking shape, and I fell head over dirty boots for him. When I'm not in the kitchen or behind a camera, I try to be digging in the dirt alongside him. He inspires many a recipe.

The Kitchen Assistant / The Farmpaw

Never one to let a fallen crumb go to waste, Julep is always close to the kitchen action. When she's not sniffing around the photo sets, she is working overtime to keep the groundhogs from eating all the Urban Farmer's produce.